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Crispy coconut shrimp

Crispy Baked Coconut Shrimps

Quick and crispy coconut shrimps baked to perfection and served with a sweet chili sauce
Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 190kcal
Author Rena


  • 1 Large Shrimp, 21-25 count peeled and deveined with tails left on
  • ¼ Cup Whole Wheat or gluten-free flour
  • ½ Tsp Kosher Salt
  • ½ Tsp Garlic Powder
  • ¼ Tsp Onion Powder
  • 2 Large Eggs beaten with a fork
  • Cups Sweetened Shredded Coconut
  • ½ Cup Panko Bread Crumbs
  • Olive oil cooking spray

Ingredients for sweet chili sauce:

  • ¼ Cup Sugar-free apricot preserves
  • 1 Tbsp Apple cider vinegar
  • 1 Garlic Cloves minced
  • 1 Tsp Chili Flakes or to taste


  • Whisk all the chili sauce ingredients in a small bowl. Cover with plastic wrap and refrigerate until ready to use.
  • Preheat the oven to 400F and line a large baking tray with parchment paper. Peel and devein the shrimps with tails left on.
  • Wash thoroughly and pat the excess moisture with a paper towel. Now set up three dipping stations, in a mixing bowl, whisk egg until frothy.
  • On a large plate, combine flour, garlic powder, onion powder, and salt; mix well and set aside.
  • In another shallow bowl, place shredded coconut and panko bread crumbs, mix well and set aside. Dredge the shrimps into the flour, shaking off any excess.
  • Next holding the shrimp by the tail, dunk the shrimps into the beaten egg and then immediately into coconut and bread crumbs mixture, gently pat with your hands to coat well.
  • Place the coated shrimp in the prepared baking tray with the olive oil spray and bake for about 12 minutes, or until crispy and lightly golden.
  • Serve the crispy shrimps with sweet chili sauce and lime wedges.



  • Try adding some crushed pineapples or pineapple preserves to the sweet chili sauce, for extra sweetness.
  • For another flavor dimension, add some paprika to the seasoning mix.
  • Adjust chili flakes to your level of heat.
  • If you're not a fan of coconut that's fine, these still taste great if you omit them. Just add another 1/2 cup of panko and skip the coconut.
  • Mango chutney is another great dip with these baked coconut shrimp!
  • Any flour would work. Oat flour, all-purpose, or gluten-free.
  • Coconut - sweetened or unsweetened will be fine. We recommend shredded and not the flakes.
  • Panko breadcrumbs for the extra crisp. But you can sub with almond meal.
Place leftovers in a container and store in the fridge for up to 4 days. Reheat in the microwave when ready to eat or add to a pre-heated oven for 5-10 minutes. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 190kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 326mg | Potassium: 140mg | Fiber: 2g | Sugar: 14g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg